Combine flour, salt, and remaining 1/4 C sugar in large bowl. But in butter and shortening with a pastry blender until mixture resembles small peas. Stir in remaining 1 1/2 t orange zest. Drizzle with ice cold water and orange juice. Stir with a fork until combined and crumbly. Knead mixture lightly and shape dough into a disk. Divide dough in half.

Roll half of dough to 1/8" thickness on a heavily floured surface. Cover remaining dough with plastic wrap. Cut with a 2 1/4" round cutter, rerolling scraps as needed. Place half of dough rounds 2" apart on a pizza stone or greased baking sheets. Top with 1 rounded teaspoonful strawberry mixture. Dampen edges of dough with water and top with remaining dough rounds, pressing edges to seal. Crimp edges with a fork and cut a slit in top of each round for steam to escape. Repeat procedure with remaining dough and strawberry mixture.